Comments on: Honey Bun Cake

By: Danielle Rye

Danielle Rye — Mon, 23 Sep 2024 13:53:29 +0000

In reply to Sophia. Yes, that would be okay! You can divide the batter between two 9-inch or three 8-inch cake pans. I would probably add the cinnamon sugar to the middle of the batter in each pan before baking and add icing between the layers and on top.

By: Sophia

Sophia — Sun, 22 Sep 2024 03:39:55 +0000

Hi! I was wondering if I could make this cake as a layered cake? I want to make it for my birthday cake! Thank you

By: Shonneik ward

Shonneik ward — Fri, 23 Dec 2022 22:10:21 +0000

This cake was so good! All my friends loved it and found themselves eating it in the middle of the night. I live to eat a slice with chamomile tea.

By: Danielle

Danielle — Mon, 04 Apr 2022 14:28:08 +0000

In reply to Leslie. Hi, Leslie! If you've had success using oat flour in other recipes, it may be okay here. Just keep in mind that the cake will probably be denser.

By: Leslie

Leslie — Sat, 02 Apr 2022 11:06:46 +0000

Danille My husband cannot have starch. so no wheat corn or rice. I use G medal oat flour so much with good success. I do know it changes texture and taste. Can i try it here? Do I need to add something else if not using cake flour? Thank you.

By: Danielle

Danielle — Thu, 31 Mar 2022 14:12:15 +0000

In reply to Russell Mikel. Thank you, Russell! I typically use a skewer or a chopstick to poke holes in my cakes too. There isn't a ton of icing that goes down into them, but there is enough to keep the cake moist. A thinner icing, like this one, definitely helps as well. If you want more icing to go down into your poke cakes, you can use the handle of a wooden spoon to poke holes in it.

By: Russell Mikel

Russell Mikel — Wed, 30 Mar 2022 15:59:37 +0000

Danielle…….. Looking forward to making your Honeybun Cake. I very much love your recipes for the thought that goes into them – I learn something every time! So a question: whenever I poke holes in a warm cake to let the icing/glaze run down inside, it only ever seeps in a very little bit. Even using a chopstick for holes. I can imagine how wonderful it would be to have it trickle more deeply. Does my topping need to be particularly runny? I’m hoping the technician in you can tell me the truth about this technique or help manage my expectations. Thank you!